Budae Jjigae, or Korean Army Stew, is one of my favorite go-to comfort meals. It’s spicy, savory, and full of bold flavors from Korean and American pantry staples—like Spam, sausages, instant noodles, kimchi, and cheese. This hearty, one-pot dish is perfect for cozy nights or casual dinners when I want something quick, filling, and satisfying.
Why You’ll Love This Recipe
I love how versatile and effortless this dish is to make. It’s perfect when I want to use up leftovers or pantry items, and it comes together in under 30 minutes. The spicy broth, creamy cheese, chewy noodles, and mix of proteins and veggies make each bite incredibly comforting. I also appreciate how easy it is to tailor the ingredients to what I have on hand or what I’m craving that day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 block firm tofu, sliced
1/2 can canned meat or Spam (about 100g), sliced
3 sausages, sliced
1/2 medium onion, sliced
2 stalks green onions, cut into thirds (set aside a little for garnishing)
1/2 packet seafood mushrooms or 1 packet enoki mushrooms
1 slice American or cheddar cheese
1/3 cup kimchi
1/4 cup kimchi juice
1 pack instant noodles
3.5 cups chicken broth or water
Sesame seeds, for garnish
For the Sauce:
1 tablespoon gochujang (Korean chili paste)
2 tablespoons light soy sauce
1.5 tablespoons sugar
2 tablespoons gochugaru (Korean chili flakes; adjust to heat preference)
4 cloves garlic, minced or crushed
Directions
I start by mixing all the sauce ingredients in a small bowl until they’re well combined.
In a shallow pot, I arrange the tofu, canned meat, sausages, mushrooms, and onions neatly side by side in a circle.
I place the kimchi and green onions in the center and pour the kimchi juice over the top.
Then I add the sauce mixture to the middle and pour in the chicken broth.
I bring everything to a simmer over medium heat, cover the pot with a lid, and let it cook for 6 to 8 minutes.
Once the stew is simmering, I reduce the heat to medium-low, add the instant noodles to the center, and let them cook for another 3 to 4 minutes or until they’re just the way I like them.
Finally, I top the stew with a slice of cheese and garnish with green onions and sesame seeds before serving hot.
Servings and timing
This recipe makes enough for 2 servings. It takes about 10 minutes to prep and 15 minutes to cook, so I can have it ready on the table in just 25 minutes.
Variations
One of the best parts of Budae Jjigae is how flexible it is. Sometimes I throw in napa cabbage, dumplings, soft-boiled eggs, or even canned baked beans. If I’m craving seafood, I’ll add shrimp or squid. For a vegetarian version, I swap the meats for more tofu, mushrooms, and plant-based sausage, and use vegetable broth instead of chicken.
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm the stew in a pot over medium heat. If the broth has thickened or the noodles absorbed too much liquid, I just add a splash of water or more broth to loosen it up. I also like to melt a fresh slice of cheese over the top when serving again.
FAQs
What does “Budae Jjigae” mean?
“Budae” means army base, and “jjigae” means stew. This dish came about after the Korean War, when locals used surplus U.S. military rations like Spam and hot dogs, blending them with traditional Korean ingredients to make a rich, hearty stew.
Is Budae Jjigae very spicy?
It can be, but I control the heat by adjusting the amount of gochugaru. I start with less if I want it milder, or add more for a stronger kick. The cheese also helps balance the spice.
Can I make this ahead of time?
I can prep the ingredients and the sauce ahead of time, then cook everything fresh when I’m ready to eat. Leftovers taste great too, so it works well for meal prep.
Do I need a special pot to make this?
Not at all. I use any shallow pot or wide pan I have on hand. A portable burner works great if I want to serve this right at the table and keep it simmering while eating.
What can I use instead of gochujang?
If I’m out of gochujang, I sometimes substitute with a mix of chili paste and a bit of miso or soy sauce to replicate the depth and spice. But for the most authentic taste, I always try to keep gochujang stocked.
Conclusion
Budae Jjigae is one of those dishes I turn to when I want something warm, filling, and flavorful without spending hours in the kitchen. It brings together bold Korean flavors and pantry staples in the best way. Whether I’m sharing it with a friend or enjoying a cozy solo meal, this stew always delivers that comforting, spicy satisfaction.
Budae Jjigae, or Korean Army Stew, is a spicy, savory one-pot dish made with Korean and American pantry staples like kimchi, Spam, sausages, instant noodles, and cheese—perfect for a quick, comforting meal.
Total Time:25 minutes
Yield:2 servings
Ingredients
1/2 block firm tofu, sliced
1/2 can Spam or canned meat (about 100g), sliced
3 sausages, sliced
1/2 medium onion, sliced
2 stalks green onions, cut into thirds (reserve some for garnish)
1/2 packet seafood mushrooms or 1 packet enoki mushrooms
1 slice American or cheddar cheese
1/3 cup kimchi
1/4 cup kimchi juice
1 pack instant noodles
3.5 cups chicken broth or water
Sesame seeds, for garnish
For the Sauce:
1 tbsp gochujang (Korean chili paste)
2 tbsp light soy sauce
1.5 tbsp sugar
2 tbsp gochugaru (Korean chili flakes; adjust to taste)
4 garlic cloves, minced
Instructions
Mix all sauce ingredients in a small bowl until well combined.
In a shallow pot, arrange tofu, Spam, sausages, mushrooms, and onions around the edge. Place kimchi and green onions in the center.
Pour kimchi juice and the prepared sauce over the ingredients.
Add chicken broth or water and bring to a simmer over medium heat. Cover and cook for 6–8 minutes.
Reduce heat to medium-low. Add instant noodles and cook for another 3–4 minutes.
Top with cheese and garnish with green onions and sesame seeds. Serve hot.
Notes
Customize with dumplings, cabbage, baked beans, soft-boiled eggs, or seafood like shrimp or squid.
Use plant-based meats and vegetable broth for a vegetarian version.
Adjust gochugaru to control spiciness.
Melt fresh cheese when reheating for extra creaminess.
